"I was taught by a Japanese sushi chef, but the guy who was my supervisor was Mexican-American. He started giving me these ideas," he says.

So Arturo makes sushi specials like molé roll and adobada roll (this has adobada with salsa in the middle). "I use jalapeño and lime, and less wasabi," he says. "A little bit spicier than traditional sushi. And I use fruit, like kiwi and mango. It's not traditional, but I get away with it."